Name: Stir-fried sweet chilli squid
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 clove garlic, crushed; 1/4 cup sweet chilli sauce; 1/4 cup ketjap manis; 1 tablespoon soy sauce; 2 large (430g) cleaned squid hoods; 1/4 cup vegetable oil; 1 medium red capsicum, finely chopped; 425 gram can baby corn cuts and tips, drained; 2 celery sticks, sliced; 4 1/2 cup cooked long-grain or jasmine rice; 2 green onions, thinly sliced; 1 bunch coriander, chopped

Stir-fried sweet chilli squid

Serves 4

Prep

15M

Cook

15M

Marinate

15M

Total

30M

Ingredients

2 clove garlic, crushed

1/4 cup sweet chilli sauce

1/4 cup ketjap manis

1 tablespoon soy sauce

2 large (430g) cleaned squid hoods

1/4 cup vegetable oil

1 medium red capsicum, finely chopped

425 gram can baby corn cuts and tips, drained

2 celery sticks, sliced

4 1/2 cup cooked long-grain or jasmine rice

2 green onions, thinly sliced

1 bunch coriander, chopped

Method

1.Combine garlic, sweet chilli sauce, ketjap manis and soy sauce in a small jug. Place squid hoods on a chopping board. Cut each hood in half, then open flat. Using a sharp knife, score inside surface in a crisscross pattern; don’t cut all the way through. Cut each hood into 5cm pieces. Pour half the sauce mixture over squid. Cover; chill for 15 minutes to marinate.

2.Heat a wok or large frying pan over moderately high heat. Add half the oil; swirl to coat surface. Stir-fry squid in batches for 2-3 minutes or until curled and cooked. Transfer to a heatproof plate; cover to keep warm. Wipe wok clean.

3.Add remaining oil to wok. Stir-fry capsicum, corn and celery for 2 minutes or until tender. Add rice and remaining sauce mixture; stir-fry for 1-2 minutes or until heated. Return squid to wok with onion and coriander; toss to combine. Serve.

You’ll need to cook about 1 1/2 cups rice. Rice is best cooked a day ahead; spread on a shallow tray and store in fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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